CN107475301B - Preparation method of functional red yeast rice with high yield of monascus pigment and Monacolin K - Google Patents
Preparation method of functional red yeast rice with high yield of monascus pigment and Monacolin K Download PDFInfo
- Publication number
- CN107475301B CN107475301B CN201710880490.2A CN201710880490A CN107475301B CN 107475301 B CN107475301 B CN 107475301B CN 201710880490 A CN201710880490 A CN 201710880490A CN 107475301 B CN107475301 B CN 107475301B
- Authority
- CN
- China
- Prior art keywords
- fermentation
- monacolin
- monascus
- rice
- red yeast
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 241000228347 Monascus <ascomycete fungus> Species 0.000 title claims abstract description 32
- 239000000049 pigment Substances 0.000 title claims abstract description 26
- PCZOHLXUXFIOCF-UHFFFAOYSA-N Monacolin X Natural products C12C(OC(=O)C(C)CC)CC(C)C=C2C=CC(C)C1CCC1CC(O)CC(=O)O1 PCZOHLXUXFIOCF-UHFFFAOYSA-N 0.000 title claims abstract description 24
- PCZOHLXUXFIOCF-BXMDZJJMSA-N lovastatin Chemical compound C([C@H]1[C@@H](C)C=CC2=C[C@H](C)C[C@@H]([C@H]12)OC(=O)[C@@H](C)CC)C[C@@H]1C[C@@H](O)CC(=O)O1 PCZOHLXUXFIOCF-BXMDZJJMSA-N 0.000 title claims abstract description 24
- 229940026314 red yeast rice Drugs 0.000 title claims abstract description 21
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 238000000855 fermentation Methods 0.000 claims abstract description 79
- 230000004151 fermentation Effects 0.000 claims abstract description 79
- 238000011081 inoculation Methods 0.000 claims abstract description 11
- 238000004519 manufacturing process Methods 0.000 claims abstract description 6
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 24
- 239000007788 liquid Substances 0.000 claims description 23
- 239000002609 medium Substances 0.000 claims description 22
- 235000007164 Oryza sativa Nutrition 0.000 claims description 15
- 235000009566 rice Nutrition 0.000 claims description 15
- 239000007864 aqueous solution Substances 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 8
- 239000002994 raw material Substances 0.000 claims description 8
- 108090000623 proteins and genes Proteins 0.000 claims description 6
- 102000004169 proteins and genes Human genes 0.000 claims description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 5
- 229910052564 epsomite Inorganic materials 0.000 claims description 5
- 239000008103 glucose Substances 0.000 claims description 5
- 239000001963 growth medium Substances 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 229910000368 zinc sulfate Inorganic materials 0.000 claims description 5
- 239000011686 zinc sulphate Substances 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 229930182843 D-Lactic acid Natural products 0.000 claims description 2
- JVTAAEKCZFNVCJ-UWTATZPHSA-N D-lactic acid Chemical compound C[C@@H](O)C(O)=O JVTAAEKCZFNVCJ-UWTATZPHSA-N 0.000 claims description 2
- 238000012258 culturing Methods 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- 238000002791 soaking Methods 0.000 claims description 2
- 241000209094 Oryza Species 0.000 claims 3
- 238000004659 sterilization and disinfection Methods 0.000 claims 1
- 229910021645 metal ion Inorganic materials 0.000 abstract description 3
- 238000011177 media preparation Methods 0.000 abstract 1
- 240000007594 Oryza sativa Species 0.000 description 12
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 12
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 8
- 239000002253 acid Substances 0.000 description 6
- 239000004310 lactic acid Substances 0.000 description 6
- 235000014655 lactic acid Nutrition 0.000 description 6
- VWDWKYIASSYTQR-UHFFFAOYSA-N sodium nitrate Chemical compound [Na+].[O-][N+]([O-])=O VWDWKYIASSYTQR-UHFFFAOYSA-N 0.000 description 6
- 239000008280 blood Substances 0.000 description 4
- 210000004369 blood Anatomy 0.000 description 4
- 235000012000 cholesterol Nutrition 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 229940057059 monascus purpureus Drugs 0.000 description 4
- 230000015572 biosynthetic process Effects 0.000 description 3
- 238000001514 detection method Methods 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 238000003786 synthesis reaction Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 229930000044 secondary metabolite Natural products 0.000 description 2
- 201000001320 Atherosclerosis Diseases 0.000 description 1
- 229940123239 Cholesterol synthesis inhibitor Drugs 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 108010010234 HDL Lipoproteins Proteins 0.000 description 1
- 102000015779 HDL Lipoproteins Human genes 0.000 description 1
- 102000004286 Hydroxymethylglutaryl CoA Reductases Human genes 0.000 description 1
- 108090000895 Hydroxymethylglutaryl CoA Reductases Proteins 0.000 description 1
- 108010028554 LDL Cholesterol Proteins 0.000 description 1
- 244000113306 Monascus purpureus Species 0.000 description 1
- 235000002322 Monascus purpureus Nutrition 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000000576 food coloring agent Substances 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 239000011159 matrix material Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 229930185723 monacolin Natural products 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000001053 orange pigment Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000001054 red pigment Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000001052 yellow pigment Substances 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P1/00—Preparation of compounds or compositions, not provided for in groups C12P3/00 - C12P39/00, by using microorganisms or enzymes
- C12P1/02—Preparation of compounds or compositions, not provided for in groups C12P3/00 - C12P39/00, by using microorganisms or enzymes by using fungi
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
- C12N1/145—Fungal isolates
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P17/00—Preparation of heterocyclic carbon compounds with only O, N, S, Se or Te as ring hetero atoms
- C12P17/02—Oxygen as only ring hetero atoms
- C12P17/06—Oxygen as only ring hetero atoms containing a six-membered hetero ring, e.g. fluorescein
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/645—Fungi ; Processes using fungi
- C12R2001/66—Aspergillus
Abstract
The invention discloses a preparation method of functional red yeast rice with high yield of monascus pigment and Monacolin K, which comprises the following steps: (1) strain culture, (2) fermentation medium preparation, (3) inoculation, (4) production fermentation: adding different metal ions in the fermentation process, (5) controlling the fermentation temperature: fermenting for 1-6 days at 28-35 deg.C; fermenting for 7-12 days, and controlling the temperature at 23-27 deg.C. The invention simultaneously improves the yield of the monascus pigment and the Monacolin K and improves the economic value of the monascus.
Description
Technical Field
The invention belongs to the technical field of microbial fermentation, and particularly relates to a preparation method of functional red yeast rice with high yield of monascus pigment and MonacolinK.
Background
Red yeast is a traditional fermentation product in China, is a product formed by inoculating monascus purpureus on rice and fermenting, and is applied to food coloring and preservation for a long time and used as a medicine. According to the record of red yeast rice in Bencao compendium on the basis of the blood activating effect of red yeast rice, a series of active substances Monacolin compounds capable of obviously inhibiting in vivo cholesterol synthesis are found and separated from red yeast rice fermentation liquor.
The monascus pigment is a high-quality natural edible pigment prepared by fermenting filamentous fungi of monascus, is a secondary metabolite produced in the fermentation process of monascus, and comprises 6 main components, wherein 2 red pigments (panoxanthin and monascorubin), yellow pigments (monascorubin and monascorubin) and orange pigments (panoxanthin and monascorubin) are contained. The monascus pigment as a natural pigment has the advantages of stable property, strong heat resistance, good protein coloring power and the like, and is widely applied to food.
Monacolin K (Monacolin K) is a secondary metabolite in the fermentation process of red yeast rice, is a cholesterol synthesis inhibitor, has the function of reducing blood fat, can effectively inhibit the activity of 3-hydroxy-3-methylglutaryl CoA reductase which is a cholesterol synthesis rate-limiting enzyme, reduces the synthesis of endogenous cholesterol of a human body, reduces the storage of cholesterol in cells, reduces the concentration of low-density lipoprotein cholesterol in blood, and simultaneously raises the level of high-density lipoprotein, thereby effectively preventing atherosclerosis.
The preparation method of the monascus in the prior art can be summarized as inoculating monascus firstly, then using rice as a main raw material, and producing monascus pigment and Monacolin K through solid state or liquid state fermentation by changing the matrix composition or the fermentation condition.
The prior art has the following defects:
(1) the monascus fermentation can produce monascus pigment, which is one of the main sources of natural pigments in food processing; however, the content of the pigment of the red yeast rice fermented by the prior art is lower or the content of the pigment is not obviously improved.
(2) Monacolin K substance with blood fat reducing function is generated in the fermentation process of red yeast rice, and the Monacolin K content in the red yeast rice produced by the prior art is often lower.
(3) In the prior art, only the single problem of too low pigment content or low Monacolin K content can be solved in the process of red yeast fermentation, and a technical means for combining the pigment content and the Monacolin K content is not available.
Disclosure of Invention
The invention aims to: aiming at the problems in the prior art, the preparation method of the functional red yeast rice with high yield of the monascus pigment and the Monacolin K is provided, and the yield of the monascus pigment and the Monacolin K in red yeast fermentation can be improved simultaneously.
In order to achieve the purpose, the invention adopts the technical scheme that:
a preparation method of functional red yeast rice with high yield of monascus pigment and Monacolin K comprises the following steps:
(1) and (3) strain culture: inoculating monascus to the seed liquid, and culturing to obtain a liquid strain;
(2) preparing a fermentation medium: soaking rice as raw material in water, and sterilizing to obtain fermentation culture medium;
(3) inoculation: inoculating the liquid strain prepared in the step (1) into the fermentation medium prepared in the step (2), wherein the inoculation amount is 4-8 wt%, and uniformly stirring;
(4) production and fermentation:
on 4-6 days of fermentation, adding 10-20ml of Zn with concentration of 0.2-1mmol/L per 100g of fermentation medium2+、0.1-0.5mmol/L Fe2+、0.8-1.4mmol/L Mg2+、0.2-1mmol/L Mn2+The mixed aqueous solution of (1), which has a pH of 3 to 5 and is then constantly shaken in fermentation to be uniformly mixed;
on 7-9 days of fermentation, adding 5-15ml of Zn with concentration of 0.2-1mmol/L per 100g of fermentation medium2+、0.1-0.5mmol/L Fe2+、0.8-1.4mmol/L Mg2+、0.4-1mmol/L Mn2+The mixed aqueous solution of (1), which has a pH of 3 to 5 and is then constantly shaken in fermentation to be uniformly mixed;
(5) controlling the fermentation temperature: fermenting for 1-6 days at 28-35 deg.C; fermenting for 7-12 days, and controlling the temperature at 23-27 deg.C.
In the preferred embodiment of the present invention, in the step (1), 2 to 5g of glucose, 0.5 to 0.8g of protein, and NaNO are added per 100ml3 0.5g、MgSO4·7H2O 0.05-0.2g、ZnSO40.05-0.1g of seed liquid is prepared by mixing; then inoculating monascus to the seed liquid, and performing shake cultivation at the temperature of 30 ℃ and 140-.
As a preferred technical scheme of the invention, in the step (2), rice is used as a raw material, water is added, the rice is soaked for 2 hours at 50-70 ℃, after draining, the water content is controlled to be 27-40 wt%, and then the rice is sterilized by high-pressure steam at 121 ℃ for 30 minutes to obtain the fermentation medium.
In a preferred embodiment of the present invention, in the step (4), the pH of the mixed aqueous solution is adjusted by using a volume ratio of acetic acid: 2:1 lactic acid.
The invention has the beneficial effects that:
1. in the invention, different metal ions are added in the fermentation process, and the fermentation conditions are changed at the same time, so that more pigments and Monacolin K are produced by fermentation, thereby simultaneously improving the yield of the monascus pigment and the Monacolin K and improving the economic value of the monascus.
2. The invention changes the fermentation condition mainly by adding metal ions, does not excessively add other nutrients, has simple operation, obvious effect and lower cost and is suitable for large-scale production.
3. The red yeast rice produced by the method has the monascus pigment color value of more than 1000U/g and the Monacolin K yield of more than 2.3 mg/g.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, preferred embodiments of the present invention will be described in detail below.
Example 1
(1) And (3) strain culture: calculating per 100ml, adding glucose 3g, protein 0.6g, and NaNO3 0.5g、MgSO4·7H2O 0.1g、ZnSO40.05g of the mixture is mixed to prepare seed liquid; then theInoculating monascus to the seed liquid, and performing shake cultivation at 30 ℃ for 2 days at 150r/min to obtain a liquid strain;
(2) preparing a fermentation medium: 100g of rice is taken as a raw material, the rice is filled into a 500ml conical flask, the mouth of the conical flask is sealed by six layers of medical gauze, water is added, the conical flask is soaked for 2 hours at the temperature of 60 ℃, the water content is controlled to be 30-35 wt% after draining, and then the conical flask is sterilized by high-pressure steam at the temperature of 121 ℃ for 30 minutes to obtain a fermentation culture medium;
(3) inoculation: inoculating the liquid strain prepared in the step (1) into the fermentation medium prepared in the step (2), wherein the inoculation amount is 4 wt%, and uniformly stirring;
(4) production and fermentation:
on the 4 th day of fermentation, 10ml of Zn was added per 100g of the fermentation medium at a concentration of 0.4mmol/L2+、0.2mmol/L Fe2+、1mmol/L Mg2+、0.6mmol/L Mn2+The pH of the mixed aqueous solution of (3) (adjusted with a mixed acid of acetic acid to lactic acid in a volume ratio of 2: 1), and then shaking the erlenmeyer flask every 8 hours during the fermentation;
on the 7 th day of fermentation, 15ml of a solution containing 1mmol/LZn per 100g of the fermentation medium was added2+、0.1mmol/L Fe2+、1.2mmol/L Mg2+、0.8mmol/L Mn2+The pH of the mixed aqueous solution of (4) (adjusted with a mixed acid of acetic acid to lactic acid in a volume ratio of 2: 1), and then shaking the erlenmeyer flask every 8 hours during the fermentation;
(5) controlling the fermentation temperature: fermenting for 1-6 days at 28 deg.C; the temperature is controlled at 24 ℃ for 7-12 days of fermentation.
The fermented red yeast rice was dried at 50 ℃ and pulverized, and the detection of monascorubin and Monacolin K was performed, and the results are shown in table 1.
TABLE 1 test results of the functional Red Rice of example 1
Example 2
(1) And (3) strain culture: in terms of per 100mlCalculating, using 4g of glucose, 0.8g of protein and NaNO3 0.5g、MgSO4·7H2O 0.15g、ZnSO40.06g of the mixture is mixed to prepare seed liquid; then inoculating monascus to the seed liquid, and performing shake cultivation at 30 ℃ for 2 days at 150r/min to obtain a liquid strain;
(2) preparing a fermentation medium: 100g of rice is taken as a raw material, the rice is filled into a 500ml conical flask, the mouth of the conical flask is sealed by six layers of medical gauze, water is added, the conical flask is soaked for 2 hours at 50 ℃, the water content is controlled to be 27-30 wt% after draining, and then the conical flask is sterilized by high-pressure steam for 30 minutes at 121 ℃ to obtain a fermentation culture medium;
(3) inoculation: inoculating the liquid strain prepared in the step (1) into the fermentation medium prepared in the step (2), wherein the inoculation amount is 6 wt%, and uniformly stirring;
(4) production and fermentation:
on the 5 th day of fermentation, 15ml of Zn was added per 100g of the fermentation medium at a concentration of 0.6mmol/L2+、0.5mmol/L Fe2+、0.8mmol/L Mg2+、0.4mmol/L Mn2+The pH of the mixed aqueous solution of (4) (adjusted with a mixed acid of acetic acid to lactic acid in a volume ratio of 2: 1), and then shaking the erlenmeyer flask every 8 hours during the fermentation;
on the 8 th day of fermentation, 5ml of Zn was added per 100g of the fermentation medium at a concentration of 0.6mmol/L2+、0.5mmol/L Fe2+、0.8mmol/L Mg2+、0.4mmol/L Mn2+The pH of the mixed aqueous solution of (1) was 5 (adjusted with a mixed acid of acetic acid to lactic acid in a volume ratio of 2: 1), and then the flask was shaken every 8 hours during the fermentation;
(5) controlling the fermentation temperature: fermenting for 1-6 days at 30 deg.C; the temperature is controlled at 25 ℃ for 7-12 days of fermentation.
The fermented red yeast rice was dried at 50 ℃ and pulverized, and the detection of monascorubin and Monacolin K was performed, and the results are shown in table 2.
TABLE 2 test results of the functional Red Rice of example 2
Example 3
(1) And (3) strain culture: calculating per 100ml, adding glucose 2g, protein 0.8g, and NaNO3 0.5g、MgSO4·7H2O 0.2g、ZnSO40.1g of the mixture is mixed to prepare seed liquid; then inoculating the monascus into the seed liquid,
performing shake culture at 30 deg.C for 2 days at 150r/min to obtain liquid strain;
(2) preparing a fermentation medium: 100g of rice is taken as a raw material, the rice is filled into a 500ml conical flask, the mouth of the conical flask is sealed by six layers of medical gauze, water is added, the conical flask is soaked for 2 hours at 70 ℃, the water content is controlled to be 35-40 wt% after draining, and then the conical flask is sterilized by high-pressure steam for 30 minutes at 121 ℃ to obtain a fermentation culture medium;
(3) inoculation: inoculating the liquid strain prepared in the step (1) into the fermentation medium prepared in the step (2), wherein the inoculation amount is 8 wt%, and uniformly stirring;
(4) production and fermentation:
on the 6 th day of fermentation, 20ml of a solution containing Zn at a concentration of 1mmol/L per 100g of the fermentation medium was added2+、0.1mmol/L Fe2+、1.2mmol/L Mg2+、0.8mmol/L Mn2+The pH of the mixed aqueous solution of (1) was 5 (adjusted with a mixed acid of acetic acid to lactic acid in a volume ratio of 2: 1), and then the flask was shaken every 8 hours during the fermentation;
on the 9 th day of fermentation, 10ml of Zn was added per 100g of the fermentation medium at a concentration of 0.4mmol/L2+、0.2mmol/L Fe2+、0.8mmol/L Mg2+、0.4mmol/L Mn2+The pH of the mixed aqueous solution of (3) (adjusted with a mixed acid of acetic acid to lactic acid in a volume ratio of 2: 1), and then shaking the erlenmeyer flask every 8 hours during the fermentation;
(5) controlling the fermentation temperature: fermenting for 1-6 days at 32 deg.C; the temperature is controlled at 27 ℃ for 7-12 days of fermentation.
The fermented red yeast rice was dried at 50 ℃ and pulverized, and the detection of monascorubin and Monacolin K was performed, and the results are shown in table 3.
TABLE 3 test results of functional Red Rice of example 3
Finally, it is noted that the above-mentioned embodiments illustrate rather than limit the invention, and that, while the invention has been described with reference to preferred embodiments thereof, it will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims.
Claims (4)
1. A preparation method of functional red yeast rice with high yield of monascus pigment and Monacolin K is characterized by comprising the following steps: comprises the following steps:
(1) and (3) strain culture: inoculating monascus to the seed liquid, and culturing to obtain a liquid strain;
(2) preparing a fermentation medium: soaking rice as raw material in water, and sterilizing to obtain fermentation culture medium;
(3) inoculation: inoculating the liquid strain prepared in the step (1) into the fermentation medium prepared in the step (2), wherein the inoculation amount is 4-8 wt%, and uniformly stirring;
(4) production and fermentation:
on 4-6 days of fermentation, adding 10-20ml of Zn with concentration of 0.2-1mmol/L per 100g of fermentation medium2+、0.1-0.5mmol/L Fe2+、0.8-1.4mmol/L Mg2+、0.2-1mmol/L Mn2+The mixed aqueous solution of (1), which has a pH of 3 to 5 and is then constantly shaken in fermentation to be uniformly mixed;
on 7-9 days of fermentation, adding 5-15ml of Zn with concentration of 0.2-1mmol/L per 100g of fermentation medium2 +、0.1-0.5mmol/L Fe2+、0.8-1.4mmol/L Mg2+、0.4-1mmol/L Mn2+The mixed aqueous solution of (1), which has a pH of 3 to 5 and is then constantly shaken in fermentation to be uniformly mixed;
(5) controlling the fermentation temperature: fermenting for 1-6 days at 28-35 deg.C; fermenting for 7-12 days, and controlling the temperature at 23-27 deg.C.
2. The method for preparing functional red yeast rice with high yield of monascus pigment and Monacolin K according to claim 1, wherein the method comprises the following steps: in the step (1), 2-5g of glucose, 0.5-0.8g of protein and NaNO are added according to the calculation of every 100ml3 0.5g、MgSO4·7H2O 0.05-0.2g、ZnSO40.05-0.1g of seed liquid is prepared by mixing; then inoculating monascus to the seed liquid, and performing shake cultivation at the temperature of 30 ℃ and 140-.
3. The method for preparing functional red yeast rice with high yield of monascus pigment and Monacolin K according to claim 1, wherein the method comprises the following steps: in the step (2), rice is used as a raw material, water is added, the rice is soaked for 2 hours at 50-70 ℃, water content is controlled to be 27-40 wt% after draining, and then high-pressure steam sterilization is carried out for 30 minutes at 121 ℃ to obtain the fermentation medium.
4. The method for preparing functional red yeast rice with high yield of monascus pigment and Monacolin K according to claim 1, wherein the method comprises the following steps: in the step (4), the pH value of the mixed aqueous solution is determined by using acetic acid: 2:1 lactic acid.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710448145 | 2017-06-14 | ||
| CN2017104481451 | 2017-06-14 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN107475301A CN107475301A (en) | 2017-12-15 |
| CN107475301B true CN107475301B (en) | 2021-01-29 |
Family
ID=60587226
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710880490.2A Active CN107475301B (en) | 2017-06-14 | 2017-09-26 | Preparation method of functional red yeast rice with high yield of monascus pigment and Monacolin K |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107475301B (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1448503A (en) * | 2003-04-30 | 2003-10-15 | 江南大学 | Prep. of functional red rice powder without citrinin |
| CN103602590A (en) * | 2013-09-29 | 2014-02-26 | 东莞市天益生物发酵技术有限公司 | Method of preparing functional monascus mycelia and fermentation liquor by liquid fermentation, and products of the monascus mycelia and the fermentation liquor |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US8097259B2 (en) * | 2007-12-21 | 2012-01-17 | Sunway Biotech Co., Ltd. | Method for prevention and treatment of Alzheimer's disease |
| CN106190873B (en) * | 2016-09-22 | 2019-07-30 | 光明乳业股份有限公司 | A kind of monascus purpureus bacterial strain and the method using strain fermentation production monascorubin |
-
2017
- 2017-09-26 CN CN201710880490.2A patent/CN107475301B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1448503A (en) * | 2003-04-30 | 2003-10-15 | 江南大学 | Prep. of functional red rice powder without citrinin |
| CN103602590A (en) * | 2013-09-29 | 2014-02-26 | 东莞市天益生物发酵技术有限公司 | Method of preparing functional monascus mycelia and fermentation liquor by liquid fermentation, and products of the monascus mycelia and the fermentation liquor |
Non-Patent Citations (2)
| Title |
|---|
| Screening and Identification of Monascus Strain Producing Monacolin K;Eun Jung Kwak 等;《Journal of the Korean Society of Food Science and Nutrition》;20040101;第33卷(第1期);第164-169页 * |
| 红曲霉深层发酵生产Monacolin K的研究;贾波;《中国优秀硕士学位论文全文数据库工程科技I辑》;20030915(第3期);B018-28 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN107475301A (en) | 2017-12-15 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102715500B (en) | A kind of brewage process of soya sauce | |
| CN108504621B (en) | Culture medium for paecilomyces hepiali Cs-4 and preparation method thereof | |
| CN107299063B (en) | Preparation method of black-skin termitomyces liquid strain | |
| CN105802858B (en) | Culture medium for monascus fermented yeast and culture method thereof and preparation method of monascus vinegar | |
| WO2020220966A1 (en) | Multi-strain liquid fermented vinegar rich in lactic acid and acetoin, and brewing method therefor | |
| CN103627738B (en) | Direct fermentation method for producing L-malic acid | |
| CN107156638B (en) | Preparation method of lipid-lowering red yeast powder | |
| CN114403420B (en) | Brewing method of salt-reduced soy sauce and salt-reduced soy sauce with low salt content | |
| CN103710249A (en) | Preparation method of pear vinegar | |
| CN106318893B (en) | A method of utilizing urethanes in lysine bacillus control white wine | |
| CN111484916A (en) | Aroma-producing filler, preparation method thereof and wine aging method | |
| CN104830626A (en) | Wild cherry fruit wine deacidifying method | |
| JP2007166975A (en) | Method for producing black vinegar and black vinegar produced by the same method | |
| CN110923083A (en) | Method for preparing yeast bran koji by yeast mixed culture | |
| CN102987063B (en) | Organic acid animal growth regulator and preparation method thereof | |
| CN109234199A (en) | A kind of caproic acid bacterium culture medium containing liquor fermentation process raw material and its application | |
| CN102229879B (en) | Flavor blending liquid and preparation method thereof | |
| CN107475301B (en) | Preparation method of functional red yeast rice with high yield of monascus pigment and Monacolin K | |
| KR20070116202A (en) | Wine preparation using extract of sea tangle(laminaria japonica) and it's powder | |
| CN110628543A (en) | Fermentation method for improving ratio of ethyl caproate to ethyl acetate of Luzhou-flavor liquor | |
| CN114058465A (en) | Method for brewing polypeptide peanut malt yellow wine | |
| CN105754835B (en) | A kind of production method of honey raisin tree fruit vinegar | |
| CN111154660A (en) | Water-soluble functional red yeast rice with high ring opening and high monacolin K content as well as preparation method and application thereof | |
| CN110862887A (en) | Method for manufacturing strong aromatic white spirit pit mud | |
| CN112772807A (en) | Preparation method of eucommia ulmoides fermented beverage |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: A Preparation Method for High Yield Monascus Pigment and Monacolin K Functional Monascus Effective date of registration: 20231011 Granted publication date: 20210129 Pledgee: Agricultural Development Bank of China Xuyong County Branch Pledgor: XUYONG COUNTY MALING GRAIN & OIL FOOD Co.,Ltd. Registration number: Y2023980060654 |
|
| PE01 | Entry into force of the registration of the contract for pledge of patent right | ||
| PC01 | Cancellation of the registration of the contract for pledge of patent right |
Granted publication date: 20210129 Pledgee: Agricultural Development Bank of China Xuyong County Branch Pledgor: XUYONG COUNTY MALING GRAIN & OIL FOOD Co.,Ltd. Registration number: Y2023980060654 |